knife slicing a strawberry on a cutting board modified with assistive technology to stabilize the fruit

Can Be Caused by:

Typically, this involves loss of feeling, but can also include increased sensitivity to touch, temperature and textures, as well as abnormal or unpleasant sensations. These can be due to nerve damage, spinal cord injury, diabetes, burns and trauma to skin or nerves.

How These Disabilities Can Affect Meal preparation:

Decreased sensation can result in cuts, burns and dangerous spills of hot liquids and slippery substances which can also lead to falls and other injuries.

What To Think About:

Avoid cutting and heat related hazards; decrease opportunities for dropping and spilling things.

Assistive Technology Tools, Strategies and Techniques

(These are examples, not an inclusive list)

Assistive Technology Tools

  • Wear cut resistant gloves for slicing and chopping foods.
  • Buy high quality kitchen gloves that will grip dishes and cooking utensils to prevent scalding or irritation when washing dishes.
  • Use well insulated oven mitts that cover most of the forearm.
  • Use silicone pot handle protectors.
  • Use instant read thermometers to check food temperatures.
  • Use an oven “push-pull” stick to move oven racks in and out.

  • Use countertop appliances (Microwaves, toaster oven, air fryer, portable induction cooker, etc.).

  • Use a mini food processor or manual food choppers in place of knives for some cutting and chopping tasks.

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Tips and Techniques

  • Use food service or medical type gloves to prevent contact with food, or cleaning products to avoid skin irritation or unpleasant sensations. If sensitive to latex, look for gloves made from alternative materials.
  • Regulate water temperature to prevent scald injuries.
  • Rely on visual and auditory clues as alerts to hot temperatures and food doneness (color, steam, bubbling, hissing sounds).
  • Adjust recipes to allow for smaller size pots and pans to reduce their weight.
  • Select the right knife for the task.